1 gal. beets
2 c. sugar
1 1/2 c. water
3 1/2 c. vinegar
1 stick cinnamon

Cook beets until done, then peel and quarter if large. Small can be left whole. Place in kettle and pour the above over them and boil 5 minutes. Pack in jars and add 1 teaspoon salt to quarts. Pour juice over them and seal. Heat in hot water bath to seal jars, about 10 minutes.